StillSmart

Hi guys and girls I am new to this forum but I am hoping you can help me out and I could help some of you guys out anyway I am going to start ageing some gin in oak barrels , I have 7 oak barrels from 1 L to 20 L all used barrels that have had sherry ,wine or whiskey apart from one new one . I want to store the barrels untill I need them but what is the best way to store them ? I watched a YouTube video of red head oak barrels and he said to just store water in them to stop them drying out but I have also read to store them with a holding solution of citric acid and potassium metabisulfite so now I am confused to what is best , can any one help many thanks Deane

The citric acid will just release the gas, too soon IMO. I would store with just the pot met.

It they stink. You will struggle to recover them but it is less of an issue for spirits.

Do not let the dry out if you can avoid. Do not use chlorine.

Oops forgot 1tsp in 5 litres.

Ps. Sodium met will do. Much cheaper.

I think I might rely upon plain water,IMO it doesn't have to be full.

Robert.

@Boggis Co: Why would you age gin? Especially in a used barrel where it will probably pick up flavor or color that wont work with gin.

Good point RJ. Why age gin In oak. Glass or SS.

Barrels are kept FULL to keep them tight and equally hydrated. The metabisulphate preserves to water. Half filled with untreated water WILL cause problems as the water stales. Refresh every 6 months or so.

The alternative is dry in cling film. Then sulphur and soak before using.

RumJohn wrote:@Boggis Co: Why would you age gin? Especially in a used barrel where it will probably pick up flavor or color that wont work with gin.

Why not ? Few gin have been doing it for ages even beefeater do it now . Few use bourbon and whiskey barrels , I would say you need to try it first before you judge , I am sure people said the same about white rum once . Tequila is being aged now too

Any way it seems to me that storing barrels with water with or with out met is not ideal so I think I will have to buy some spirt like tequila ,Rum and gin to fill the small barrels and a load of gin to fill my new 15L barrel as I don't want to mess it up , my new barrel has had water in it for about 3-4 weeks should I just rinse it out then fill with gin? Also I have a 20L wine barrel which when I bought it was full of water and smelt of sulphur ( eggy) so I wash it out and put baby sterilising tabblets in it , it smells fine now but is it no good to use any more ? Could I fill it with cheap wine untill I want to fill it with gin ? Many thanks Deane

If it is my prize gin - I would be tempted to try something else first.

You say eggy (hydrogen sulphide) normally if this appears a vineyard would condemn the barrel. A barrel should always smell sweet.

I have heard of chlorine being used as an oxidising agent to convert the hydrogen sulphide into an insoluble sulphur that can then be rinsed out ! When you rinsed it out was there any small yellow grains - probably looks a bit like sand?

You can buy sulphur candles - they are a bit like an incense cone. Bend a bit of coat hanger. Light it & insert into the barrel. Do not breathe it in. You could also make up a strong sod/pot met solution WITH citric acid - that would smell ferocious -but that might also do some good.

Treat it with care - fill it with something unimportant until you sure of what it's doing. IMO Barrels are a complex proposition, (particularly second-hand) and not for the fainthearted because they do come with the risk of ruining what you put in them far more than stainless steel or glass. Also consider they will not be consistent. Each batch will get a lesser effect from the oak, until it just becomes an inert vessel.

I settled on using oak Domino's because it was more controllable & more hygienic for small-scale operations.

This is the reply I got back from red head barrels Hi Deane:

Thanks checking out the our videos and contacting Red Head Barrels.  

We suggest that the barrels should be stored wet once they have been cured.
If you are storing them with water then you will want to put storage tablets
(Campden Tablets) to keep them from growing mold.  You may also have leaks
from a barrel that is being cured so it would be good to have barrel wax on
hand to help seal up any leaks.  Once you get ready to use the barrel after
storage we suggest using a cleaning acid and then sanitizing it before
putting your Gin in.  You can purchase a cleaning and maintenance kit from
our site that will include everything that you need.

http://redheadoakbarrels.com/aging-barr ... l-cleaning
-maintenance-kit/

The only difference between the new and the used is the flavor of the
previous liquor will be soaked in to the wood and will influence the flavor
of your new batch.

Feel free to contact me if you have any other questions.

Red Head Barrels Support has any one done it the way they say or used the tabblets they suggest ?

has any one done it the way they say or used the tabblets they suggest ?

Yup - Campden tablets are Sodium metabisulphate. See my earlier post.

Rinse with Acid - yup Citric acid.

As for fixing leaks with wax ...... I would fix leaks with a nail and a dry oak spike. depending on if French or American.

mashy wrote:has any one done it the way they say or used the tabblets they suggest ?

Yup - Campden tablets are Sodium metabisulphate. See my earlier post.

Rinse with Acid - yup Citric acid.

As for fixing leaks with wax ...... I would fix leaks with a nail and a dry oak spike. depending on if French or American.

Thanks ,people are saying sodium met can be used but will strip the tanning and other qualities of the barrel do you agree ? I think it depends on the leak if it's coming from joins then wax is used .. I am still not sure whether to fork out on 15L of gin or try the tables , I real don't want to ruin the barrel

These are the issues that face small scale barrel use. Barrels work best full..of product. They need proper care and reinvestment to stay consistent and effective.

IMO you have to ask yourself do I want a pretty barrel in the cellar or do I want pretty a product in the mouth?

Could any one tell me how many campden tablets per liter for barrel storage ?
How much citric acid to use ?
How much Oxy-San ? And where I can buy it as I can not seem to fine it many thanks

Potassium or sodium metabisulphite can be used at 1tsp in 5 litres.
If you want to release the sulphur gas quicker add half a teaspoon of citric acid to this mix. With the citric acid in, it is much faster acting, but will not keep.

Or make a 10% solution - 10g in 990 ml water. but that is proper strong IMO.

Generally I think that Campden tablets are one to the gallon. I have a bottle if you want some !!

How much Oxy-San ? dunno never used it.